I've posted the recipe for Mushroom Crostini before, but I like it so much that I had to video blog it. Use the type of mushrooms you like the best, the mix I used was Shiitake, Crimini, Trumpet, and a touch of Chantarelles, and I mean a touch because they cost $23 bucks a pound. Parsley, chives and thyme make a great addition, but use whatever herbs you like best.
This dish works with a wide variety of wines, even whites, but I love red wine and mushrooms together. I poured the Santa Julia Pinot Noir ($12), the Puerta Vieja Rioja ($12) and Paul Jaboulet Aine "Les Jalets" 2003 ($25ish?), thanks Mona and Jeff, and the 2004 Two Hand's Lily's Garden Shiraz ($50ish?), thanks Sean and Darrell. Great gifts!
Happy New Year everyone. My 2008 resolution, among other things, is to post more! Thanks so much for your support. Be well, Heather
Mushroom Crostini
1 French baguette, sliced
2 tablespoons olive oil
2 tablespoons butter
1 large shallot, diced
1 pound assorted sliced mushrooms, such as White Button, Crimini, or Shiitake
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh herbs, such as thyme, chives and parsley
On large baking sheet, arrange bread in single layer. Place in 300 oven until lightly toasted, about 5 minutes. Meanwhile, in large skillet, heat oil and butter. Add shallots, cook until softened, about 2 minutes. Add mushrooms, salt and pepper. Cook until completely softened and dry, about 5 minutes. Stir in herbs. Place mushroom mixture on crostini, enjoy with a glass of red wine and good friends.
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